We always seem to have some number of overripe bananas hanging around.  My banana chocolate chip cookies have been a favorite with my sister-in-law and her husband.  Inspired by that recipe, I wanted to make some banana chocolate chip cookie-style bars - tweaking them a little to use a bit less sugar, but still end up with a delicious, satisfying treat.  These have been a hit.  I've made them numerous times now - generally whenever I end up with only two overripe bananas on the counter.  I love how quick they are to throw together and bake. Yum! Enjoy! 

Delicious Banana Chocolate Chip Cookie-Style Bars - packed with dark chocolate

Banana Chocolate Chip Bars

Preheat oven to 350 F. 

Butter or line with parchment paper an 8x12 pan (or 9x13). 

In a large bowl or mixer, blend well, making sure bananas are nicely mashed: 

2 overripe bananas

1/2 cup butter, softened (OR 1/4 cup butter + 1/4 cup oil)

1/4 cup sugar

1/4 cup brown sugar

Add and mix in: 

2 eggs

1/4 cup applesauce (no added sugar, cinnamon applesauce works well, too)

1 tsp vanilla extract

Add in, stirring well until combined: 

1 cup Kristin's Gluten-Free Flour Mix (OR 1 cup GF flour of your choice + 1/4 tsp xanthan gum)

1/2 cup whole oats (make sure they're gluten-free if Celiac or sensitive)

1 tsp baking soda

1 tsp salt

Add in, stirring to evenly distribute: 

1/2 - 1 cup dark and/or semi-sweet chocolate chips 

Spread in a thin layer in prepared pan.  

Ready to bake!

Bake at 350 F for 20-24 minutes, until nicely golden browned on top.  Let cool (at least a little bit), slice and enjoy!  

Fresh from the oven - they end up looking such a nice golden brown.

These never cool completely before we taste-test them.  They last well for a couple days on the counter in a closed container.  You can also slice and freeze extras.  

Mmm... 

Sliced and ready to eat!  Love them warm. 

Banana Chocolate Chip Bars Recipe by Successfully Gluten Free!